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1 1/2 pounds beef flank steak
grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips
Cut beef across the grain into thin slices. Combine lemon peel, juice,
2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in
medium bowl. Add beef; toss to coat. Cover and refrigerate at least
30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and
1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes
without stirring until syrupy. Stir in crushed red pepper; set aside.
Remove beef from marinade; discard marinade. Thread beef onto metal
or wooden skewers. (Soak wooden skewers in hot water 30 minutes to
prevent burning.) Grill beef over medium-hot briquets about 3 minutes
per side until cooked through. Grill tortillas until hot. Place
lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar
mixture. Roll tortillas to enclose filling. Garnish with star fruit,
bell pepper and orange peel strips. Makes 6 wraps. Each wrap: 366 cal;
25g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by
Kingsford.
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